1 cup (250 ml) wild rice

1/3 cup (75 ml) vegetable oil

2 tablespoons (30 ml) cider vinegar

1 teaspoon (5 ml) Dijon mustard

Salt and pepper

2 green onions, chopped

1 red bell pepper, seeded and diced

1 mango, peeled, pitted and diced

Rinse the rice. In a saucepan, cover the wild rice with salt water. Bring to a boil and cook gently until tender, about 35 minutes. Drain and cool. Place the rice in a bowl.

In another bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper and add to the rice with the remaining ingredients. Stir to combine.

Let stand for at least 1 hour at room temperature before serving.

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